OMG!! Has this year just been crazy! I can’t believe how long it has been since I’ve baked something…..going through withdrawal….must BAKE!! The last couple weeks has just been filled with work craziness and I am BEAT! Luckily, this phyllo dessert with lemon cream and pomegranates can be done way in advance and just the remedy for super long day!
When thinking about what my guest post at Best Friends for Frosting was going to be for January, I knew I wanted to do something a little lighter since we are all still recovering from Holiday food hangovers but still full of flavor and super delicious! And this was the perfect recipe! The phyllo is light and flaky and instead of brushed with butter, brushed with coconut oil. See how I try? The lemon cream is just a little tart but still sweet and the pomegranates add little bursts of freshness. Make sure you go to Best Friends for Frosting for this recipe! My favorite monthly spot!Read More
You can’t beat beets! According to Men’s Health beets are amongst the top 10 best foods you can eat. Besides all the wonderful vitamins and minerals it provides and its amazing ability to tie die your favorite tee, yes I use to tie die….don’t judge, it is also delicious to eat! For the longest time, beets most definitely scared me. Besides buying them canned and putting them in my juicer, I had no idea what to do with them. Especially whole and raw. Eeek! So I decided to face my fears and realized that beets aren’t so scary after all. In fact, they are incredibly easy.
Beets are the most flavorful during the spring and fall. When you are picking it out look for small to medium firm beets that are smooth without soft spots. When you buy them whole, they have long leafy stems that are also edible and kind of taste like spinach. You can sauté them up or use them in soups, but if don’t want them at all you can trim the beets a couple inches off the stem for easier storage.
The best way I found to roast them is with absolutely nothing….that’s right you heard me NOTHING! Just pop them in a 375 degree oven for about an hour skin on. Do trim off the stem however about an inch away from the root. You may want to line your pan with some foil as the liquids will start to ooze as it roasts just for easier clean up.
After all the beets have cooled, simply peel off the skin which will be very easy and loose. And the beets are ready to be used. Just a little tip since the beets do stain. Use gloves during this process. See easy peasy! Why would anyone be scared of a beet?
I’ve always been a fan of beets and goat cheese. The smooth sweetness of the beet is fabulous with the tangy creaminess of the goat cheese and frying them with a coat of panko gives it a really nice crunch. I also added Hazelnuts and a Balsamic reduction to this recipe which just pulled it all together. If you haven’t had beets & goat cheese together before. You must try it!
You can either buy the balsamic reduction or make it yourself. To make the balsamic reduction, heat balsamic vinegar in a saucepan at a simmer for about 30-40 minutes until it become thick enough to coat the back of the spoon. Voila balsamic reduction!
|Freeze the goat cheese log for about 15 minutes prior to slicing. To easily slice goat cheese, use a serrated knife and make it sure it is clean after each slice. Or you can always use non flavored dental floss as well. Slice the goat cheese into 8 slices. Place them on a plate and chill in the refrigerator for 15 minutes.|
|In a medium bowl good for dredging, beat the egg. In a separate bowl, mix the panko, garlic salt, thyme, dried parsley, salt & pepper. Heat a pan over medium heat with oil & butter. Dredge each goat cheese slice in the egg and then coat both sides with the panko mixture.|
|Fry each on each side each goat cheese slice just until it turns golden brown. You do not want the goat cheese to get runny and melty.|
|Peel the roasted beets and slice into rounds, about 1/2" thick. Arrange alternating rounds of fried goat cheese & rounds of beets. Top with chopped hazelnuts & drizzle with balsamic reduction. Serve immediately.|
I don’t know if there is another vegetable or fruit for that matter that can be used in as many savory dishes as it can in dessert dishes, then the Zucchini. The carrot may be a close competitor but then its sweet flavor always shines through and even the zucchini’s second cousin, the squash can’t compete.
The Zucchini is definitely something we probably all grew up eating. Whether it be fried, steamed, spiraled in a salad, baked in a lasagna, stewed, sautéed, grilled, roasted or baked into a bread, we’ve all had zucchini and we love it!Read More
I don’t think I had my first Sloppy Joe until I was probably 25….sad. I grew up in a Asian household so typical meals for me, besides the frequent Burger King, Popeye’s, Boston Market & Taco Bell was chicken feet & rice porridge. Although delicious, they were no Sloppy Joes!
The one thing that can destroy even the most flavorful Sloppy Joes is a watery & runny meat sauce. So here are my 3 favorite ways to thicken any sauce.Read More
Frittatas are one of my favorite things to make, mostly because you really can’t mess it up and once you learn the technique behind making a frittata you can totally throw whatever you have on hand for a quick and easy dinner, lunch, breakfast or my favorite of all brunch!Read More
It took me years to realize that chipotles were an actual pepper that was extremely popular in Mexican cuisine and not a delicious fast food make your own burrito place. And then another few years to realize they were just smoke dried Jalepenos and not a super exotic pepper only grown in the deep mountains off the Mexican coast line. Who knew? I love their smokey flavor and soft subtle heat that hits you slowly in the back of the mouth. So seductive.Read More